Easy Broccoli Cheese Soup

YIELD:  6 SERVINGS

 

PREP TIME:  30 MINUTES

 

COOK TIME:  15 MINUTES

 

TOTAL TIME:  45 MINUTES

INGREDIENTS

•  3 1/2 cups chicken broth (I use low-sodium)
•  1/2 cup finely diced onion (white or yellow)
•  1 teaspoon salt
•  1/2 teaspoon pepper
•  5-6 cups (about 30-36 ounces) chopped fresh broccoli (see note)
•  4 cups milk (I use 2%)
•  1/2 cup all-purpose flour (use 2/3 cup if you want it extra thick)
•  3 cups (12 ounces) freshly grated cheddar cheese (see note)
•  1 cup (4 ounces) freshly grated Swiss cheese (see note)

INSTRUCTIONS

1. In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it may not be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
2. In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.
3. Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
4. Serve immediately (the soup will thicken as it cools).

NOTES

Broccoli: I like the broccoli chopped pretty small for this soup - but you can chop it as small or as large as you prefer. 

Cheese: I highly recommend using freshly grated cheese for this recipe; pre-shredded cheese doesn't melt as well (it's coated with powder to keep it from sticking, but that prevents it from melting smoothly). I prefer sharp cheddar cheese (extra sharp makes the soup a little gritty and mild cheddar cheese doesn't have as much flavor). You can substitute Monterey Jack for the Swiss. 

Instant Pot: I think this stands a good chance of working in the IP (taking notes from this IP creamy potato soup recipe). Maybe combining the broth, salt, pepper, onions, and broccoli and cooking at HP for 1-2 minutes. Quick release the pressure and then use the saute function when adding the milk and cheese? 

I got this recipe from:  

HTTPS://WWW.MELSKITCHENCAFE.COM/HOMEMADE-BROCCOLI-CHEESE-SOUP/

Jammin' Jamaican Salmon

1 1/2 pounds salmon fillets

1 tablespoon brown sugar

1 teaspoon Old Bay seasoning

1 teaspoon Cajun/Creole seasoning

1/2 teaspoon ground nutmeg

Olive oil

Cut salmon in to serving-size pieces.  In small bowl, combine remaining ingredients except oil.  Brush flesh side of salmon with olive oil; rub with seasoning mixture.  Place salmon, flesh side down on oiled grid over medium-high heat; cover and grill for 4 minutes.  Turn fish skin-side down with large metal spatula.  Grill until just opaque throughout, about 4 to 6 minutes

Makes 6 servings

TIP  For easy cleanup and serving, place sheet of heavy-duty foil on grill alongside salmon while it cooks flesh-side down.  Turn fish and place skin-side down on top of preheated foil.  When salmon is done, slide metal spatula between flesh and skin.  (Skin will stick to foil.  Remove foil from grill and discard.  

We had a lovely barbecue with our neighbors and enjoyed this delicious salmon. We enjoyed even more the company! 

Please Pass the Popcorn

Last Christmas Rachel gave us a Popco microwave popcorn popper.  We love it!  She got the gift idea from Mel's Kitchen Cafe post titled:  "Mel's Holiday Gift Guide..."

This is what Mel said about the gift:

 Microwave Popcorn Popper {aff. link}:  after many years, my last microwave popcorn popper went kaput. Enter this new fun popper! It works exactly how it should, and it means my kids make popcorn for after school snack 4/5 days of the week.  

This is what I say about the gift:

After years of not eating popcorn very often, we are now regular popcorn eaters thanks to this new way to make popcorn.  It is also fun to make a popcorn snack for our grandkids.  When I was in Idaho helping with the arrival of Janelle's new baby, every day at 4:00 we paused what ever we were doing and had a popcorn popping and eating break.  The grandkids loved it. 

I also give this away as wedding gift along with a jar of Orville Redenbacher's Popcorn  whenever I get the chance to.  This is the note I include with the gift:

I know it is a gift that is appreciated because of this thank you note I received written by a newlywed husband who was the recipient of the popcorn maker:  

"Thank you so much for your kind wedding gift.  *Susie has frequently said she used the popcorn maker more than any wedding gift we've received.  She loves it, as do l..."

*the name has been changed.  

Please pass the popcorn!  

Sweet Pork

From Mels Kitchen Cafe found by clicking here.  

COPYCAT SWEET PORK RECIPE {PRESSURE COOKER OR SLOW COOKER}

YIELD:  8-12 SERVINGS

 

PREP TIME:  30 MINUTES

 

COOK TIME:  1 HOUR 30 MINUTES

 

TOTAL TIME:  2 HOURS

INGREDIENTS

SEASONING MIXTURE:

•  1 tablespoon cumin
•  1 tablespoon regular or smoked paprika
•  1 tablespoon onion powder
•  1 tablespoon chili powder
•  1 tablespoon garlic powder
•  2 teaspoons salt (I use coarse, kosher salt)
•  1/2 teaspoon black pepper (I use coarsely ground)

PORK:

•  3-5 pounds boneless sirloin pork roast or pork shoulder roast
•  1 cup root beer or cola soda
•  1 cup green salsa or enchilada sauce

SAUCE:

•  2 cups red enchilada sauce (see note for homemade version)
•  1/2 cup light or dark brown sugar
•  8 ounces chopped green chiles (blend for smoother texture, if desired)
•  1 cup green salsa or enchilada sauce

INSTRUCTIONS

1. Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later. 
2. Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork. 
3. Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure. 
4. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving. 
5. Slow cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of a slow cooker. Stir to combine. Add the seasoned pork. Cover and cook on low for 8-9 hours or high for 5-6 hours until tender. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the slow cooker. Add the shredded pork back to the slow cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Cover and cook on high for 15-20 minutes until heated through. Keep warm until serving.

NOTES

Freezing: this cooked pork freezes amazing well. When I freeze, I don't bother heating through on the last step (once the red enchilada sauce and other ingredients are added) since the pork will heat through when thawed from the freezer and ready to serve.

Seasonings: make sure to use seasonings (especially chili powder) that you already love the flavor of. Chili powder, in particular, varies in spiciness so if you don't want a lot of heat, use a brand that is mild. 

Root beer or Coke: I've used both in this recipe (separate batches); delicious results either way.

Salsa/Enchilada Sauce: For storebought green salsa, I've used both Herdez and Trader Joe's. I haven't used storebought green enchilada sauce, but I have used this homemade version. I usually use storebought red enchilada sauce (Las Palmas mild), but I think the enchilada sauce from this recipe would be a great homemade version. Again, just like the seasonings, what is most important is using a brand/recipe of green or red enchilada sauce or salsa that you really, really love the flavor of.

HTTPS://WWW.MELSKITCHENCAFE.COM/COPYCAT-CAFE-RIO-SWEET-PORK-RECIPE/

I ❤️ Watermelon!

Yes!  I love watermelon.  When we were living in Belize, watermelon was available year round.  So guess what?   We ate watermelon everyday.

Please pass the watermelon

 

YIELD: 5-6 SERVINGS

LOADED BAKED POTATO SOUP

PREP TIME 25 MINUTES

COOK TIME 1 HOUR 15 MINUTES

TOTAL TIME 1 HOUR 40 MINUTES

INGREDIENTS

SOUP:

•  4 to 5 medium russet baking potatoes (see note)
•  4 tablespoons butter
•  1/2 cup (2.5 ounces) all-purpose flour, divided
•  6 cups milk (I use 2%)
•  2 teaspoons salt (I use coarse, kosher salt)
•  1/4 teaspoon ground black pepper
•  3/4 cup (3 ounces) shredded sharp cheddar cheese
•  3 to 4 green onions, finely chopped
•  1/3 cup light sour cream

TOPPINGS:

•  Sour cream
•  Shredded cheddar cheese
•  Chopped green onions
•  Cooked, crumbled bacon

INSTRUCTIONS

1. For the baked potatoes, preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes on a foil-lined baking sheet and bake for 45-60 minutes, until tender. Potatoes can also be "baked" in the Instant Pot: add 1 cup water and trivet/basket, add potatoes, secure lid, cook on high pressure for 12 minutes, naturally release the pressure.
2. Remove the potatoes from the oven/Instant Pot and let them sit for about 20 minutes, until they are cool enough to handle (the potatoes can be baked several days in advance and refrigerated). 
3. Cut the potatoes in half and scoop out the insides of the potatoes. If the potatoes have been chilled, dice the flesh of the potatoes into 1/2-inch pieces. 
4. For the soup, in a 4-quart or larger pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, until lightly browned, 2-3 minutes. 
5. In a liquid measuring cup (or blender), whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot in several additions. Whisk to combine each addition of milk fully before adding more. Cook until the soup is bubbling and slightly thickened, about 5-10 minutes, stirring often. 
6. Stir in the potato chunks and salt and pepper. Use a potato masher to break up the chunks of potatoes into smaller pieces.
7. Whisk in the cheddar cheese and stir over medium-low heat until completely melted. Stir in the green onions and sour cream. 
8. Serve with additional toppings. The soup will thicken more as it cools.

NOTES

Potatoes: you'll need about 6 cups of cooked, diced potatoes for the recipe. That's right around 4-5 medium uncooked russet potatoes (about 33-36 ounces). 

Chicken: this soup is really delicious with cooked, diced chicken stirred in after the cheese has melted.

For more details on making this soup go to the source of the recipe at:  

HTTPS://WWW.MELSKITCHENCAFE.COM/LOADED-BAKED-POTATO-SOUP/

Instant Pot Hard Boiled Eggs

I got this recipe from natashaskithen.com found by clicking here.

Tips for the Best Instant Pot Eggs:

• Timings below are for large eggs. For medium eggs, reduce cook time by 1 minute and increase by 1 minute for extra large eggs.
• Start with refrigerated eggs.
• It’s ok to stack eggs on the rack, but eggs should not touch the water or walls of the instant pot.
• Transfer cooked eggs to a bowl of ice water right away to prevent overcooking.
• We use a 6 Qt 7-in-1 Instant Pot Duo. You may need to experiment timings using a smaller or larger pressure cooker.

How to Hard Boil Eggs in Instant Pot:

1. Place the wire rack (that comes with the instant pot) in the bowl of the instant pot. Add 1 cup water. Place 2-12 eggs on the rack (so they aren’t touching the water).
2. Secure the lid and set lever to “sealing.” Set to manual “high pressure” and set timer for desired doneness (5 min for soft boiled, 6-8 min for medium boiled, 9-10 minutes for hard boiled). Once instant pot reaches high pressure (which takes 5-6 minutes), your set timer will automatically start counting down.
3. As soon as your timer is up, use a hot mitt to switch the lever to “venting” position and a hot burst of steam will release. When pressure is fully released and the pressure indicator has dropped, remove lid, use tongs to transfer the hot eggs to a bowl of ice water and let rest 5 minutes to stop the cooking process.

How Long to Boil Eggs in the Instant Pot:

Instant Pot Soft Boiled Eggs: 5 minutes on high pressure was what it took for consistently fully cooked egg whites with a wet yolk. I’ve seen several tutorials say 4, 3 or even 2 minutes, but I found anything less than 5 minutes to have a portion of the whites still a little wet and more difficult to peel.

Medium Boiled Eggs: A range of 6-8 minutes seemed to all produced medium boiled eggs. These have fully cooked whites with a tender and somewhat creamy center.

Instant Pot Hard Boiled Eggs: It took from 9-10 minutes on high pressure with 10 minutes being a dry yolk – the ideal texture for making deviled eggs.

I got my first Instant Pot a few months ago.  I'm finally getting comfortable using it.  My daughter, Rachel, has had one for a couple of years and she has helped me figure out how to use it. She always cooks hardboiled eggs in hers.  I finally tried it myself, and she's right.  It's a great way to hard boil  eggs.  

Corny Lettuce Salad

3 cups shredded lettuce

3/4 cup fresh or frozen corn, thawed

2 tablespoons sugar

2 tablespoons cider vinegar

1 1/2 teaspoons poppy seeds

1/2 teaspoon grated onion

1/4 teaspoon salt

1/4 teaspoon ground mustard

1/4 cup vegetable oil

1/4 cup finely chopped sweet red pepper

Directions

In a salad bowl, toss the lettuce and corn.  In a small bowl combine the sugar, vinegar, poppy seeds, onion, salt and mustard; gradually whisk in the oil.  Pour ovr the salad and toss to coat.  Sprinkle with red pepper. 

Yield: 4 servings

We had some friends from church over for dinner last night and they brought this delicious, healthy salad. It looks so easy to make and it was so good!  This is her commentary on how she fixed it:  "I  cut the sugar in half and I used olive oil in place of vegetable oil....just to make it a little healthier."